John Hayes

Associate Professor of Food Science

John Hayes

Research Summary

Psychophysics of taste and flavor perception; role of genetic variation on food preferences

Huck Affiliations

Links

Publication Tags

Food Phenotype Propylthiouracil Genes Smell Vegetables Eating Pharmaceutical Preparations Electronic Nicotine Delivery Systems Quinine Capsaicin Mouth Nicotine Bitterness Visual Analog Scale Aversive Agents Sucrose Phenylalanine Urea Naringin Caffeine Tryptophan Alcohols Research Cluster Analysis

Most Recent Papers

Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task

Allison N. Baker, Stephen J. Wilson, John E. Hayes, 2021, Scientific Reports

Development and validation of the Reasons Individuals Stop Eating Questionnaire (RISE-Q)

Paige M. Cunningham, Liane Stevens Roe, John E. Hayes, Marion M. Hetherington, Kathleen L. Keller, Barbara J. Rolls, 2021, Appetite

Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia.

J Brodock, John Hayes, T Masterson, H Hopfer, 2021, Appetite on p. 105214

Harsh and Sweet Sensations Predict Acute Liking of Electronic Cigarettes, but Flavor Does Not Affect Acute Nicotine Intake

Allison N. Baker, Alyssa J. Bakke, Steven A. Branstetter, John E. Hayes, 2021, Nicotine and Tobacco Research on p. 687-693

Examining Front-of-Package Product Names and Ingredient Lists of Infant and Toddler Food Containing Vegetables

Mackenzie J. Ferrante, Kameron J. Moding, Laura L. Bellows, Alyssa J. Bakke, John E. Hayes, Susan L. Johnson, 2021, Journal of Nutrition Education and Behavior on p. 96-102

Common bitter stimuli show differences in their temporal profiles before and after swallowing

Molly J. Higgins, Jacob T. Gipple, John E. Hayes, 2021, Food Quality and Preference

Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses

Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms.

R Gerkin, K Ohla, M Veldhuizen, P Joseph, C Kelly, A Bakke, K Steele, M Farruggia, R Pellegrino, M Pepino, C Bouysset, G Soler, V Pereda-Loth, M Dibattista, K Cooper, I Croijmans, A Di Pizio, M Ozdener, A Fjaeldstad, C Lin, M Sandell, P Singh, V Brindha, S Olsson, L Saraiva, G Ahuja, M Alwashahi, S Bhutani, A D'Errico, M Fornazieri, J Golebiowski, L Hwang, L Öztürk, E Roura, S Spinelli, K Whitcroft, F Faraji, F Fischmeister, T Heinbockel, J Hsieh, C Huart, I Konstantinidis, A Menini, G Morini, J Olofsson, C Philpott, D Pierron, Shields VDC, V Voznessenskaya, J Albayay, A Altundag, M Bensafi, M Bock, O Calcinoni, W Fredborg, C Laudamiel, J Lim, J Lundström, A Macchi, P Meyer, S Moein, E Santamaría, D Sengupta, P Dominguez, H Yanik, T Hummel, John Hayes, D Reed, M Niv, S Munger, V Parma, 2020, Chemical senses

Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health

Paula Trumbo, Katherine Appleton, Kees de Graaf, John Hayes, David Baer, Gary Beauchamp, Johanna Dwyer, John Fernstrom, David Klurfeld, Richard Mattes, Paul Wise, 2020, Advances in Nutrition

Most-Cited Papers

Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults

John E. Hayes, Margaret R. Wallace, Valerie S. Knopik, Deborah M. Herbstman, Linda M. Bartoshuk, Valerie B. Duffy, 2011, Chemical Senses on p. 311-319

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216

The relationships between common measurements of taste function

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

Personality factors predict spicy food liking and intake

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

Two decades of supertasting

John E. Hayes, Russell S.J. Keast, 2011, Physiology and Behavior on p. 1072-1074

Crowdsourcing taste research

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

Physical approaches to masking bitter taste

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

News Articles Featuring John Hayes

You’ll never be a great cook if you don’t have the nafas

Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.

Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.

If you feel left out, here are tips for enjoying (or at least tolerating) the burn.

Baby food product names may not accurately reflect ingredient amounts

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.

NOVA

This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.

COVID’s toll on smell and taste: what scientists do and don’t know

Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.

UF neuroscientists study scratch-and-sniff tests to detect COVID-19

The National Institutes of Health awarded $912,000 in a CARES Act grant to UF researchers, in collaboration with Pennsylvania State University and Arizona State University, to conduct a two-year study using two smell tests that can detect COVID-19 cases.

Researchers investigate an at-home 'scratch-and-sniff' test for COVID-19

A self-administered "scratch-and-sniff" test for COVID-19 may be around the corner, according to researchers at Penn State, the University of Florida, and Arizona State University.

Daily DIY sniff checks could catch many cases of COVID-19

Smell loss – called anosmia – is a common symptom of COVID-19. For the past nine months, the two of us – a sensory scientist and an infectious disease epidemiologist – have applied our respective expertise to develop smell-based screening and testing programs as part of a response to the SARS-CoV-2 pandemic.

Is a sweet tooth actually a thing?

My youngest sister is a dessert fiend. At least once a week, she texts or posts a photo of a concha, cupcake, or other confection she bought to #treatherself. While I may share around half my genes with her, I don’t share her abiding love of sugar. (Salt is my vice — if you place a cheese platter in front of me, I will demolish it.) As we continue to hole up and eat our feelings during the pandemic, I wonder why my sister and so many others self-soothe with sweets, while the rest of us seek solace in other foods. Is a “sweet tooth” just a figure of speech, or does it have a biological basis? Is a sweet tooth actually a thing?